I love the dichotomy of dark chocolate and fresh mint.
On one hand, you have the deep, rich weightiness of the chocolate. On the other, the breezy lilt of the tingly mint.
Put them together and you get the best yin-yang: one ingredient so devilishly decadent it can’t help but lure you in, and the other so fresh and vibrant, it clears your palate to egg you into enjoying another mouthful — and yet another — of chocolate.
Chef Sarah Rich of the wildly popular Rich Table in San Francisco knows this. Trained in both the savory and sweet side of the kitchen, she knows just what is bound to tempt.
That’s why I couldn’t have been happier when I asked her to contribute a recipe to my debut cookbook, “San Francisco Chef’s Table” Lyons Press), and she chose “Mint Chocolate Sable with Mint Chocolate Cream & Iced Milk.”
It was one of the first recipes I tested. (Hey, I’m no fool!)
Think of this as a fanciful yet rustic version of an ice cream sandwich. (You see why I wanted to try this one right off the bat.)